Bourbon

A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.

Active time: 1 hr Start to finish: 5 hr

Serve with the Double-baked Potatoes and steamed broccoli. What to drink: Cabernet Sauvignon. Have angel food cake with sliced strawberries for dessert.

Active time: 1 hr Start to finish: 6 hr

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

Dried cherries and apricots highlight this impressive version of a southern classic.

A light, fizzy take on the classic Mint Julep. 

"I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn," says Judy Owens of Round Hill Virginia. "For dessert, I ordered bourbon walnut pie. If chef Robin Smith would share her recipe, I know that baking the pie during the holidays would become a family tradition." The sweetness of the filling is offset nicely by the bourbon. Serve the dessert with vanilla ice cream or whipped cream.

This recipe can be prepared in 45 minutes or less. Corn muffins, coleslaw and boiled green beans round out the main course. Finish with peach pie à la mode.

Variants: Hot Brandy Toddy, Hot Rum Toddy

Most vegetable gratins need to be bound with a white sauce. This is not true of gratins made from starchy vegetables, which will release enough starch to thicken the liquid around them. Here the sweet potatoes are baked first to concentrate their sweetness and then cooked a second time with just enough cream to mellow them out. This dish is an ideal accompaniment to roast poultry or pork.

Makes 12 to 16 servings.